so today i made my first swiss roll. and it turned out pretty good! haha. thanks to THIS recipe from resipi citarasawan. happy me :)
if you are now wondering what those hideous looking pink spots are, well... those were actually meant to be little hearts. i repeat, LITTLE hearts. hahaha.
i cut the piping bag's (which i made from parchment paper) tip too much, it ended up with a hole a tad too big to pipe out little hearts nicely. anyhoo, the cake turned out well. good enough for me.
see, little hearts. little pink hearts.
OH. and did you notice the little blue hearts? look carefully.
it's a teapot! teeheeee. my cute, newly-bought teapot!! i got it yesterday for just 5 bucks! heeeeeeee. what a catch. i love it. :')
the recipe actually called for using whipped cream for the filling... but since i was too lazy to whip up some cream, i just spread some strawberry jam (bought from coles of course haha) onto the cake for the filling.
swiss roll (recipe from resipi citarasawan)
- 3 egg yolks
- 75 g caster sugar
- 50 ml water
- 40 ml cooking oil
- 80 g plain flour (sifted)
- 1 tsp imitation vanilla
- 3 egg whites
- 2 tsp caster sugar
10'' x 10'' baking tray (greased and lined with parchment paper)
- whip ingredients B until you get a stiff peak. set aside.
- beat egg yolks with sugar until pale yellow and a bit creamy, then add water, oil, and vanilla. beat until well mixed. add in flour and beat until combined and thick.
- pour ingredients A into ingredients B and fold mixture together until well mixed (careful not to deflate the egg whites).
- set aside about 3-4 tbsp of batter into a small bowl. add in preferred colouring. mix well.
- make a small piping bag using parchment paper and cut off a small tip at the very end.
- pipe little hearts (or whatever shape you want to make) onto the lined and greased tray.
- bake in preheated oven at 170 C for 1 minute.
- take tray out, pour remaining batter onto tray.
- bake in oven for another 10-15 minutes or until a skewer inserted comes out clean.
- rest on cooling rack for about 10 minutes, turn cake out onto a bigger parchment paper.
- pull the used parchment paper (that was used when baking the cake) out, and again, turn cake onto a bigger parchment paper.
- spread jam onto cake.
- roll cake.
- refrigerate before serving.
heheee. it's very easy and simple, even clumsy, nooby me can do it! imagine thaatt. i think this one's the perfect recipe for swiss rolls, it has the perfect texture, and the perfect taste! well, i love it. heeeee.
thanks to resipi citarasawan for the wonderful recipe. check the site out for more awesome recipes!
baker at heart,